Kung Pao Chicken

A classic Sichuan dish, known for its sweet, sour, and mildly spicy flavor. Tender chicken cubes, crispy peanuts, and fragrant aromatics come together in a rich, glossy sauce. This recipe includes marinade instructions, sauce ratios, and step-by-step cooking, perfect for recreating at home.

• ⏲️ Prep Time: 30 minutes (includes marinating)
• 🍳 Cook Time: 15 minutes
• 🍽️ Servings: 2–3 people

Ingredients

• 300g boneless chicken thigh, diced
• 1 tbsp cooking wine
• 1 tbsp light soy sauce
• ¹⁄₂ tbsp dark soy sauce
• Salt to taste
• White pepper (optional)
• Cornstarch slurry
• Cooking oil
• A handful of peanuts (blanched and fried until crispy)
• Dried red chilies, cut into sections (remove seeds to reduce heat)
• 1 small handful Sichuan peppercorns
• 2 scallion whites, chopped into 1cm sections
• A few slices of ginger
• 1 clove garlic, sliced
• 1 tsp chopped doubanjiang (optional)

Sauce (mix together in advance)

• 1 tbsp sugar
• 1 tbsp vinegar (use 2 tbsp for stronger flavor, but keep sugar:vinegar at 1:1)
• ¹⁄₂ tbsp light soy sauce
• ¹⁄₂ tbsp dark soy sauce
• ¹⁄₂ tbsp cooking wine
• A pinch of salt and cornstarch
• 3 tbsp water
• ¹⁄₂ tbsp oyster sauce (optional)

Instructions

1. Dice the chicken into finger-width cubes. Mix with cooking wine, light soy sauce, dark soy sauce, salt, and white pepper (optional). Add cornstarch slurry and a small amount of oil. Marinate for 30 minutes.
2. Blanch peanuts in hot water to remove skins, then fry gently in cold oil over low heat until golden and crispy. Set aside.
3. Heat cold oil in a wok, add Sichuan peppercorns, and fry gently until fragrant. Remove peppercorns.
4. Add dried chili segments and stir-fry until they begin to darken slightly. Add scallions, ginger, and garlic, and stir briefly.
5. Add doubanjiang (if using) and stir-fry until fragrant. Add chicken and stir-fry over high heat until the meat changes color.
6. Pour in the pre-mixed sauce and stir-fry until evenly coated and thickened. Add fried peanuts and a dash of sesame oil. Toss to combine and serve hot.

Sour, sweet, spicy, and savory — this dish is a flavor bomb and a guaranteed rice companion.